June 2015 Recipes. Serving Day Directions: Heat oven to 375. Separate dough into 8 triangles. Pat out each triangle slightly.

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1 June 2015 Recipes Recipe Title: Pepperoni and Cheese Crescents Submitted by: Kristen Serving size: 24 crescents 3 (8 oz) cans of Crescent Rolls 1 package of Pepperoni 12 mozzarella string cheese segments 1 can pizza sauce Measure and bag ingredients, label bag Heat oven to 375. Separate dough into 8 triangles. Pat out each triangle slightly. Slice string cheese in 1/2. Place 2-3 slices of pepperoni, slightly overlapping, on the center of each triangle. Top each with 1/2 of a string cheese segment. Roll up, starting at the shortest side of the triangle and rolling to opposite point. Place rolls, point side down, on ungreased cookie sheet. Bake for minutes, or until golden brown. Remove from cookie sheet. Serve warm crescents with warm pizza sauce for dipping. Suggested Sides: green leafy salad, fresh fruit Recipe Title: French Market Croissant Sandwiches Submitted by: Heidi sandwiches Thawing required: No 6 large croissants 1/2 cup butter, room temperature 1/8 cup prepared mustard 1/4 teaspoon poppyseed 1 Tbsp. finely minced shallots (I used white onion) 2 pounds ham 6 slices mozzarella cheese Slice croissants in half horizontally. Mix butter, 1

2 mustard, poppy seed and onion together. Spread this mixture on one half of each croissant. Top with ham and a slice of cheese. Put halves together. Wrap each sandwich in foil and freeze in Ziploc bags. No need to thaw! The directions say to unwrap and put on a cookie sheet, baking at 325 for 25 to 30 minutes or until sandwiches are hot and the cheese is melted. If you have thawed the sandwiches, you can bake them in a 350 degree oven (again, either wrapped or unwrapped is fine) for about 15 minutes. Suggested Sides: fruit, salad, chips Recipe Title: Cilantro Lime Chicken Submitted by: Jess Salt and pepper to taste and any additional toppings your family would like. I have included tortillas and cheese. Other potential toppings include: sour cream, guacamole, and/or salsa 1 1/2 lbs chicken breasts 1 16 oz bag frozen corn 1 bunch fresh cilantro, chopped Juice from 2 limes 2 minced garlic cloves 1/2 red onion, chopped 1 can black beans, drained and rinsed 1 tsp cumin 2 c. shredded cheese 10 medium flour tortillas Put cheese and tortillas in Ziploc bag. Place all remaining ingredients in a separate Ziploc bag. Mix together and seal. Remove from freezer and thaw in fridge for 24 hours. Set bag with cheese and tortillas aside. Put all ingredients from the second bag (chicken, corn, etc.) into the slow cooker. Cook on LOW for 8 hours (or HIGH for 4 hours). Shred the cooked chicken prior to serving. Serve with tortillas a!nd cheese and your choice of toppings. Suggested Sides: Sour cream, guacamole, salsa, etc. Recipe Title: Pina Colada Pork Chops (this recipe is from Submitted by: Heather Lime, if you would like to add lime juice at the time of serving Cilantro, chopped, and/or minced dark green tops of the scallions for garnish 2

3 The recipe also calls for 3/4 tsp hot pepper sauce (or Sriracha) or more to taste. This made it a bit too spicy for some in my family, so I omitted it, but if your family likes a bit of heat, you may want to add 1/2 or 3/4 of a tsp to the sauce before serving. 6 bone-in pork chops 2 tsp coarse salt 1 1/2 cups light coconut milk 3 tsp fresh ginger root, peeled and minced 2 scallions, white and pale green bottom minced 1 1/2 cloves of minced garlic 3/4 cup pineapple juice Sprinkle pork on all sides with coarse salt. Place into Ziploc bags and freeze. In a small saucepan, cook 3 Tbsp. of coconut milk with ginger, chopped scallion bottom and garlic over high heat, stirring often, until the solids are sizzling in a light brown glaze - about 2 minutes. Stir in pineapple juice and boil over high heat until juice is reduced by half - about 3 minutes. Stir in the remaining coconut milk and boil until sauce is lightly thickened and reduced to about 1 cup - about 5 to 7 minutes more. Stir in hot sauce if desired. Set the sauce aside and freeze in Ziploc bag. Prepare grill at medium high heat (about 450 degrees). Grill chops over direct heat until internal temperature reaches approximately 160 degrees (for medium cooked chops) - about 4-5 minutes per side. Remove chops from the grill and let rest for 3 minutes. Transfer chops to plates when done. Divide warmed/reheated sauce over chops and sprinkle with sliced scallion and cilantro, if using. Serve with lime wedges. Suggested Sides: Rice pilaf and asparagus. Recipe Title: Salsa chicken bake Submitted by: Brent and Karna 1 c. Rice 1 c. Frozen corn (thawed) 1 (15 oz) can black beans 1 16 oz jar salsa 1 cup chicken broth 1/2 Tbs chili powder 1/2 tsp oregano 2 large chicken breasts 1 cup shredded cheese 2 whole green onions sliced 3

4 Drain and rinse black beans Add dry rice, beans, corn, salsa, chicken broth, chili powder and oregano to the pan. Stir everything until evenly combined Cut chicken breasts into 3 pieces each and press them down into the mixture in pan Cover and freeze Thaw in refrigerator Preheat oven to 375 Bake in oven for 1 hour Check rice to see if it is tender ( if not, recover and bake for additional minutes) When rice is tender, sprinkle cheese over top and return to oven for a few minutes until the cheese has melted. Add sliced green onions after baking and serve Suggested Sides: Chips and guacamole Recipe Title: Honey Teriyaki Chicken Submitted by: Chrystine 2 lbs boneless, skinless chicken breasts 1 1/2 cup (12 oz.) Honey Teriyaki Sauce 1 1/2 tsp garlic powder 1 tsp basil 1/2 tsp rosemary 1 cup chicken broth 3 Tbsp packed brown sugar Place all ingredients in a gallon size freezer bag. Freeze. Place contents in slower cooker. Cover and cook on LOW for 6 hours. Shred chicken and serve over rice or noodles Suggested Sides: broccoli Recipe Title: Mexican Chicken Salad Submitted by: Kelly Thawing required: No 4

5 2 tsp chili powder 1 tsp dried oregano 1/2 tsp salt 1/4 pepper 1/4 tsp ground cumin 1/4 tsp garlic powder 3 tbsp. fresh lime juice 1.5 lbs boneless chicken breasts 2 tbsp. oil 1/3 cup thousand island dressing 1/3 cup ranch 2 romaine hearts, chopped 4 oz pepper jack cheese, diced 2 avocados diced 1 pint grape tomatoes 1/2 red onions 2 cups tortilla chips mix spices with lime juice, ranch and thousand island dressings to make dressings. Use oil to cook chicken. Dice salad ingredients and place in bowl. Drizzle with dressing and enjoy! Suggested Sides: More chips and Guacamole! Recipe Title: Breakfast Smoothies and Monkey Bread Submitted by: Alisha Monkey Bread 3 tubes buttermilk biscuits 1/2 C sugar 1 tsp cinnamon 1 C vanilla ice cream 1 C Brown Sugar 1 Stick Butter Smoothie Strawberries Bananas Pineapple Almond Milk Yogurt Monkey Bread Combine sugar and cinnamon in a bag 5

6 Combine ice cream, brown sugar and butter in a bag Smoothie Put all ingredients in a bag Cut all biscuits into 4 and toss in sugar mixture Place sugar coated biscuits in bundt pan and pour melted mix of ice cream, brown sugar and butter over the top Bake at 375 Smoothie Blend all Suggested Sides: Recipe Title: Bourbon Beef Grill Submitted by: Holly water 1 2 cup plus 2 tbsp soy sauce 1 2 cup water 1 2 cup Bourbon 3 tablespoons brown sugar 2 tablespoons fresh lemon juice 2 tablespoons Worcestershire sauce 2 garlic cloves, minced 2 lbs flank steaks Combine the first 7 ingredients in a small bowl; stir well. Place steak in a large shallow dish or in a zip lock bag. Pour marinade mixture over the steak; cover and marinate in the refrigerator for 8 hours. If you put it into a bag, squeeze the excess air out so the marinade is touching the steak all over. Remove the steak from the marinade, reserving marinade. Sprinkle with black pepper if desired. If broiling, place on a rack in a broiler pan. Broil 5 1/2 inches from the heat for 5 minutes (if electric, leave the door open). Turn; brush with marinade. Broil an additional 4 to 6 minutes or to desired doneness. Sprinkle with pepper to taste. Slice steak diagonally across grain into slices to serve. If grilling, cook on medium high, place the steak on the grill. Grill for 4 minutes with the cover on the grill. Remove the cover and flip the steak. Grill for another 4 minutes, or until the meat reaches desired doneness. Slice and serve. Enjoy! Suggested Sides: Garlic mashed potatoes, steamed veggies. 6

7 Recipe Title: Asian Barbecue Chicken Submitted by: Marci 1/4 cup packed brown sugar 1/4 cup low-sodium soy sauce 1 Tablespoon fresh lime juice 1/2 teaspoon crushed red pepper 1/4 teaspoon curry powder 3 cloves garlic, minced 8 (6-ounce) chicken thighs, skinned Combine ingredients in a large zip baggie; add chicken. Seal and freeze Pre- heat grill. Remove chicken from bag, reserving marinade. Place marinade in a small saucepan. Bring to a boil; cook 1 minute. Place chicken on grill rack coated with cooking spray; grill 20 minutes or until done, turning and basting frequently with the marinade. Suggested Sides: rice, green salad Recipe Title: Baked macaroni and cheese Submitted by: Sara + 2 C. cottage cheese 1 egg beaten 2 C. cheddar cheese 1/2. C. swiss cheese 1 C. sour cream 8 oz. macaroni 1 tsp. salt Cook macaroni, drain. Measure all other ingredients and mix all together with pasta. Place into bag. thaw, place in a greased 9x13 pan and bake at 350 for minutes Suggested Sides: steamed veggies, salad. 7